Now that I’ve shared recipes for two of our guest-favorite holiday cocktails, our Poinse-tini and Christmas Cookie, I want to give you a taste of the specialty coffees we are serving during our Very Merrytime Cruises. Whether you’re hosting breakfast, dinner or a gathering anytime in between, these coffees are sure to be a hit at your holiday party. Once you’ve tasted them all, let me know your favorite in the comments.

If you’re looking for a festive signature cocktail to serve at your holiday party, our Poinse-tini is the perfect choice! Offered during our Very Merrytime Cruises, along with the Christmas Cookie cocktail I shared last week, the sweetness of this easy-to-make concoction makes it a favorite among many. Give it a taste this weekend, and let me know in the comments what you think!

During our Very Merrytime Cruises, we are serving very special cocktails to get you into the festive spirit. I’ll share recipes for some of them over the next few weeks, starting today with one that’s perfect for an after-dinner treat – our Christmas Cookie cocktail. Check back next week for our holiday twist on a martini, the Poinse-tini!

It’s just one of the memorable desserts in the line-up. Go for simple gelato, or the hot bomboloni (donut) with dark chocolate and vanilla gelato. A clever spin on cannoli uses pizzelle cookies filled with chocolate and pistachio cream. For old-fashioned goodness, try the hazelnut-chocolate cake with oranges and whipped cream. And, yes, there’s a no-sugar-added, gluten-free sweet ending: lemon panna cotta with almond crunch and berries (one of our favorites).

Tiramisù may look complicated, but it’s relatively easy to create a dessert that will make you look like a pro.

If you’re anything like me, you were dying to try Aunt Cass’ “Melt-Your-Face-Off” Wings when she made them for Hiro in “Big Hero 6.” Since it might be tricky to visit Lucky Cat Café in San Fransokyo, the final recipe in our “Big Hero 6” series is Aunt Cass’ Wings, inspired by Disney’s Polynesian Village Resort. The best part about making these wings at home? You can adjust the cayenne pepper and chili powder levels to make them mild or “melt your face off,” whichever you prefer!

Everyone is buzzing about the heartwarming adventure film, “Big Hero 6,” in theaters today. To celebrate, we created a series of “Big Hero 6” themed recipes you’ll see over the next few weeks inspired by Walt Disney Parks and Resorts.

Today, we’re excited to share Honey Lemon’s Honeybee Cupcakes, inspired by Hungry Bear Restaurant in Disneyland park. Whether you choose to decorate your cupcakes to look like Baymax or with bumblebees — bee-lieve me, they make the perfect post-movie treat.

The Hollywood Brown Derby is tops for dining at the theme park, with an all-day menu featuring original creations such as blue lump crab springs rolls, Scotch maple-glazed Loch Duart Salmon and pan-seared, coriander-crusted black grouper. But you can also get a simple grilled burger (it just happens to be Wagyu beef and topped with a fried egg) and the ever-classic Cobb Salad, made from the same recipe as the original in Hollywood, California.

Watch Chef Andreas create this beautiful and tasty sweet finish – he tops with fancy bites, but you can rest assured it’s just as delicious without. It take a little time to make the mousse, but the result is worth it.

For reservations at The Hollywood Brown Derby Restaurant, call 407-WDW-DINE or visit disneyworld.com.

Banana Toffee Mousse on Cocoa CrunchServes 12

1 cup white chocolate chips

2 eggs

2 egg yolks

1 1/2 tablespoons sugar

1 tablespoon powdered gelatin

2 tablespoons water

1 1/2 medium bananas, peeled and mashed

1 1/2 cups heavy cream

12 tablespoons crushed chocolate cookies

1/2 cup chocolate-covered toffee pieces

Place white chocolate chips in a heatproof bowl set over a small saucepan of simmering water, making sure bottom of bowl does not touch water. Melt chocolate, stirring frequently. Remove from heat and set aside.

Place eggs, egg yolks, and sugar in double boiler over simmering water; whisk for 4 minutes and remove from heat.

Sprinkle gelatin over hot water in a small bowl and set aside for 5 minutes. Microwave 10 seconds, stirring gelatin until melted. Set aside.

Beat eggs and sugar together in the bowl of an electric mixer until fluffy. Stir in gelatin mixture, then mashed bananas. Fold in melted white chocolate.

Paradise Garden Grill is offering this classic Mexican soup as part of Disney ¡Viva Navidad! at Disney California Adventure park. It is also offered at Rancho Del Zocalo Restaurante in Disneyland park on Christmas Eve and Christmas Day. Since it’s not always there, here’s the recipe for you to try at home. And it’s even better the second day. Pozole (or posole) is a hearty hybrid of soup and stew with chewy hominy and tender pork – the fresh garnishes add crunch and freshness.

PozoleServes 8 to 10

2 pounds pork shoulder, cut into 1- to 1 1/2-inch cubes

6 garlic cloves, peeled, and split lengthwise

2 bay leaves

1 large yellow onion, diced

1 teaspoon ground cumin

2 tablespoons coarse salt, divided

6 dried Guajillo chiles

2 dried ancho or New Mexico chiles

1/2 medium sweet onion, cut into large pieces

3 medium or 2 large plum tomatoes, cut in half lengthwise and cored

2 garlic cloves, peeled

1 teaspoon freshly ground black pepper

1 tablespoon Mexican oregano

1 (15-ounce) can white hominy, drained and rinsed

Garnishes

1/2 small head green cabbage, finely shredded

6 radishes, sliced thinly

3 limes, quartered

1 bunch fresh cilantro, large stems removed, leaves roughly chopped

1/2 medium onion, finely diced

Rinse diced pork under cold water until water runs clear. Transfer pork to a large stock pot over medium-high heat; add 8 cups cold water. Bring to a simmer; skim off and discard foam and solids that float to surface.

Meanwhile, remove and discard stems, seeds, and large veins from dried chiles. Break into large pieces in a medium saucepan and add 3 cups water. Top with sweet onion, tomatoes, and garlic cloves, keeping chiles submerged. Cover and simmer 10 minutes, then remove from heat and set aside 15 to 20 minutes.

Working in 2 batches, puree chile mixture with cooking liquid in a blender until smooth. Pour mixture through a fine-mesh sieve into soup pot, pressing solids with back of spoon to extract liquid.

Simmer soup for 90 minutes, then stir in black pepper, oregano, and hominy. Taste and season with additional salt, if desired.

Remove a piece of pork and taste for doneness. If meat is not tender, simmer 15 to 20 minutes more.

Looking for a creepy cocktail to serve at your Halloween celebrations this weekend? Try our “Spooky Juice” and “Franken Fusion Colada,” two of the to-die-for drinks Disney cruisers are enjoying on our Halloween on the High Seas cruises.

Featured Video

Comment Policy

Thanks for visiting the Disney Parks Blog. We welcome your comments. Please understand that this is a moderated blog. Blog comments will be reviewed prior to posting. As a result, there will be a delay in the posting of comments. Not all comments will be posted. Comments may also be removed after they are posted.